GOLDEN VALLEY, Minn. -- Fire up the grill and cheer on the Vikings as they take on the New York Giants next Monday with a spicy, new tailgating recipe. James Beard Semifinalist Chef Jamie Malone of Sea Change in Minneapolis has the perfect tailgating recipe for Grilled Prawns with Spicy Herb Butter to heat up your game day festivities.
Grilled Prawns with Spicy Herb Butter
Created by Chef Jamie Malone of Sea Change
2 medium shallots
2 sprigs tarragon
1/4 cup spinach leaves
2 sprigs parsley
1/4 cup toasted walnuts
2 teaspoons Tabasco® Original Red Sauce
1 teaspoon pastis or other anise-flavored liqueur
1 teaspoon salt
1 cup butter
2 pounds head- and tail-on prawns, deveined
1 tablespoon sea salt
2 lemons, seeded
Combine shallots, tarragon, spinach, scallion, parsley, walnuts, Tabasco, Original Red Sauce, pastis, and salt in food processor. Process until smooth. Add butter, and process until combined. In a small saucepan, heat mixture over medium heat until just melted.
Prepare grill to high heat. Grill prawns until opaque in the middle, about 3 minutes on each side. Toss prawns with butter mixture in a medium sized mixing bowl. Arrange on a plate and spoon remaining butter on top. Sprinkle with sea salt and finish with a squeeze of lemon.
For more great recipes, visit www.tabasco.com.
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